Ingredients: 4 chicken thighs - de-boned, 60 g green curry paste, 200 ml coconut milk, 200 ml chicken stock, 1 tbsp peanut butter, 1 tbsp brown sugar, 1 tbps fish sauce, 150 g brown rice, half cucumber - sliced into matchsticks, 2 spring onions - finely chopped.
Boil the brown rice as instructed on the package.
Rub the chicken thighs with salt and a little bit of chilli, drizzle some olive oil and put aside.
For the sauce: drizzle a little oil into a pan. Add the curry paste and fry for 2 min. Pour over the coconut milk and chicken stock. Add the peanut butter, fish sauce and sugar. Bring to a boil, then leave to simmer for 5 min. Keep warm.
Grill the chicken thighs for 15-20 min, then set aside to rest. Once rested, cut the thighs into thick slices. Don't forget to pour any of the juices into the curry sauce.
Pour the rice into a bowl, try to keep it on half of the plate. Place the meat on the other side and pour the sauce over. Garnish with the spring onion and cucumber.
